Republic of the Philippines

Department of Education
Division of Agusan del Sur
LAPINIGAN NATIONAL HIGH SCHOOL
Lapinigan, San Francisco, Agusan del Sur
School I.D.:304717

Learning Area: Schedule: February 6, Quarter: IV Duration:

Cookery NC II 2020 Preparing and 1 hour
Cooking Meat
Learning Competencies LO3. Present Meat Dishes Code:
TLE_HECK9-12PCM-1
Vh-32
Key Concepts/ a. Present meat dishes aesthetically, based on classical and
Understanding to be cultural standards
developed
b. Select suitable plate according to standard in serving meat
dishes
c. Present meat dishes hygienically and sequentially within the
required timeframe

DOMAIN Objectives
Knowledge identify the Basic Principles of Platter Presentation
Skills present meat dishes using suitable plate within the required timeframe
Attitude appreciate the importance of presenting food on a plate
CONTENT Methods of presenting meat dishes
Plating
Garnishing
Portion control for cooked meat
Learning Resources: Copies of the curriculum guide in Junior High School and Senior High School
–TVL Track Home Economics- Cookery (NC II), internet
Procedures: Teacher’s Activity Student’s Activity
Introductory Activity Good morning, class! How are We’re fine Ma’am
 Greeting you this morning?
 Prayer That’s great!
 Classroom Before we start with our lesson (student raising hand to lead the
Management this morning, may I request prayer)
 Checking of everyone to please rise for our
Attendance prayer? Who would like to lead
 Setting of the prayer this morning?
Standards Thank you, Michelle. Before
you take your seat kindly pick
 (5 mInutes)
up some pieces of papers
under your chairs and put it on (students mention names of
the trash can. Arrange your classmates who are absent)
chairs properly.
We will see to it that we can
Who are absent this morning?
participate the activity, ma’am
(Teacher will take down notes)
What should you do while We will behave our self
doing your activity this We will do our activity well
morning?

Very Good!
Review of previous But before that, I would like Yes, ma’am
lessons everyone to get a one fourth
( 7 minutes) sheet of paper for our review.
Answer the questions directly. 1.fresh meat, chilled meat,
Number 1. Give the four market forms cured meat and processed
of meat meat
 Number 2. What are the types of
Marinades
Number 3. Methods of cooking meat
Okay, let us check your work.
Who got 20? Kindly pass your
papers in front… How about,
19, 18(so on…)
Yesterday we learned all these
things including the Primary
cuts of beef, veal, lamb, and
pork and the Effects of Heat to
Meat.
2.Pineapple Marinade, Pork Chop
Marinade, Jamaican Jerk Marinade,
Pork Rib Marinade, Teriyaki
Marinade, Pork Chop and
Tenderion Marinade, Bourbon
Marinade, Mustard –Vinegar
Marinade
3.1. Dry heat cooking, such as
roasting, broiling, or sautéing.
2. Moist heat cooking, like braising,
steaming, or poaching
(the students will pass their papers
if their scores will be called)

Motivation This time, let’s have a game. Yes, ma’am!

(3 minutes) You have to arrange the
scrambled letters in order to
form a title or group of words.
Learner who gives the correct
answer will receive an extra
five points for his/her group in (Students answer the game and write it
the later part of our activity. Are on the board)
you ready?

TPREESN EATM IDSEHS

(Present Meat Dishes)
Who would like to share their
answers on the board?

Very Good James, Your

answer is correct. Our topic this
morning is Presenting Meat
Dishes.
Please read our learning
objectives for today:
At the end of our lesson, the
students will be able to:
A. identify the Basic Principles of
Platter Presentation
B. present meat dishes using
suitable plate within the
required timeframe
C. appreciate the importance of
presenting food on a plate

Activity So, for our activity, you will be BASIC PRINCIPLES OF

10 minutes grouped into 5 groups and all PLATTER PRESENTATION
you have to do is share your
ideas regarding the five Basic
Principles of Platter
Presentation. Each group will (students’ discussions)
have their representative to
discuss their answers in front. - it means that there are three
 BASIC PRINCIPLES OF
PLATTER PRESENTATION
1. Presentation must have three
elements. · Centerpiece may be an
uncut portion of the main food
item. · Slices or serving portions of
the main food item, arrange
artistically. · Garnish, arrange
artistically in proportion to the cut
slices.
2. The food should be easy to
handle and serve, so one portion
can be removed without ruining the
arrangement.
3. Simple arrangements are easier
to serve, and more likely to be still
attractive when they are half
demolished by the guests
4. Attractive platter are made of
metals, mirrors, china, plastic or
woods, presentable and suitable
for use with food.
5. It must look attractive and
appropriate not only by itself, but
among other presentations on the
table.
Very Good. You’re ideas are
brilliant. Let us give a very
good clap to everyone.
Analysis Every group will be given a
15 minutes sentence. You will discuss it in
the group and the chosen
representative will share it in
front of the class.
HOW TO PRESENT FOOD
ON A PLATE
1. Experiment with interesting
shapes
2. Plating it with care
3. Visualize the finished plate
4. Limit portion sizes
5. Make sure the plate is
clean
THE FIVE BASIC
ELEMENTS OF PLATING
1. Create a Framework
2. Keep It Simple
3. Balance the Dish
4. Get the Right Portion
Size
5. Highlight the Key
Ingredient
Let us watch a video for you to
have additional knowledge on
plating food.
Application I have here cooked meat
13 minutes together with the steamed
vegetables and different shape
of plates. For 10 minutes, as a
elements in presenting meat
dishes, the uncut portion which
will be displayed in the center,
slices arranged beautifully and
creatively and the garnishes that
will add appeal to the
presentation.
-when serving the platter, the
arrangement of the food inside
should be separated
individually. So that even if we
are going to remove one part of
the food in the plate, the other
portion will not be affected.
-presentation of food in the
platter does not require over
plating or decorations. Simplicity
is still beauty.
- in presenting food, the plate
being used is very important.
We must select platter that best
suits our presentation of the
food.
-everything in the table must
complement each other.
One, two, three… very good,
very good, very good.
Group 1chosen
representative explains
Experiment with interesting
shapes
Group 2 chosen
representative explains
Plating it with care
Group 3 chosen
representative explains
Visualize the finished plate
Group 4 chosen
representative explains Limit
portion sizes
Group 5 chosen
representative explains
Make sure the plate is clean
The students explain their
outputs
 group, present a meat dish
using the available garnishes in
the table and select a suitable
plate for your presentation.
Your time starts now.
( students display their
Time is up! outputs)

(the teacher gives positive feedback to

the students output)

Abstraction In a ¼ sheet of paper, write the (Students sharing their

7 minutes things you have learned and ideas)
value and importance of
presenting food in a plate. After
three minutes, share it with
your seatmate.
Assignment For your assignment, create a
scrap book of meat dishes
taken from actual photos of
dishes at home. Apply the
basic principles of platter
presentation.

Criteria:

Creativity- 50%
Substance/Content – 50%

Remarks

Prepared by: MAE LOVE P. NABARRO

Demonstration Teacher